Fennel is a natural complement to seafood. This puree is easy to prepare and provides a clean, light, and slightly sweet anise flavor. You may also want to pair it with roasted potatoes or glazed carrots.
- Prep Time
- Cook Time
- About 2 Cups
- (4.9 /5)
- 8 ratings
- 4 Tablespoons Unsalted Butter
- 2 Tablespoons Olive Oil
- 2 Large Fennel Bulbs (Cored And Thinly Sliced)
- 1/2 Teaspoon Minced Garlic
- 1/4 Cup Water
- 3 Tablespoons Crème Fraîche
- 3/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- In medium-size saucepan add unsalted butter and olive oil. Turn heat to medium-low. When butter begins to bubble add fennel and garlic. Stir to coat. Add water and cover with lid. Cook 20 to 25 minutes. Stir occasionally. Fennel will begin to release some of its juices and become translucent. Make sure that fennel doesn’t become brown. Reduce heat if fennel begins to brown before it’s tender.
- Transfer fennel and garlic to blender or food processor. Add crème fraîche, kosher salt, and pepper. Blend until nice and smooth. Strain purée through fine-mesh sieve into bowl. Throw away any solids. Can be made 1 day ahead and gently reheated before serving.
- Serve warm.
- Makes about 2 cups
- Prep Time: 30 Minutes Cook Time: 25 Minutes Total Time: 55 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved